A quick, full flavour and hearty vegan soup. Freezes beautifully.
Cuisine: Vegan, Vegetarian
Author: Trish Cowper | the infinebalance food blog
a pinch or two of cayenne
3-1/2cupscooked or canned chickpeas
750ml can crushed tomatoes
6-8sundried tomatoesdry (not packed in oil), chopped
2teaspoonsapple cider vinegar
4cupsvegetable stock or water
1teaspoonof dark sesame oilfor flavour
salt and pepper to taste
In a large pot on medium heat, cook onions and carrots until soft and translucent. Add garlic and spices and cook, stirring constantly for about 1 minute. Add chickpeas, tomatoes, vinegar, soy sauce and stock. Bring to a boil, reduce heat and simmer for 20 minutes or until carrots are tender. In a blender, blend half of the soup with tahini until smooth. Return to pot, heat through, add salt and pepper if need. Garnish with parsley.
Chickpea and Sundried Tomato Soup https://www.infinebalance.com/soup-sun-dried-tomato-and-chickpea/